Ingredients
1 package yeast
½ cup warm water
1 tsp sugar
1 ½ cup brown rice flour
½ cup tapioca flour
1 cup sorghum flour
2 tsp xanthan gum
1 ¼ tsp salt
1 cup warm water
1 egg, or 1 T ground flaxseed mixed with 3 T warm water
Directions
Dissolve yeast in ½ c warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
Combine flours, xanthan gum and salt in large bowl using a heavy duty mixer, Pour in yeast mixture and egg (or egg substitute) and mix on medium speed using paddle attachment.
Slowly add ½ -1 c warm water and mix on medium for 2 minutes. Add enough water so that dough is soft and tacky, not liquid.
Coat large bowl with vegetable oil and place dough in bowl. Turn upside down so all dough is oiled. Allow to sit in warm place for 2-3 hours until it has increased in size.
Preheat oven to 500 degrees. Using bottom rack of oven, place baking sheet in oven as it preheats.
Pinch off 12 small pieces of dough and place pieces on floured surface.
Roll each into a circle, about 5-6 inches across and ¼ inch thick.
Place several circles on preheated baking sheet and bake for 4 minutes until bread puffs up. Turn over and bake for additional 2 minutes.
Remove each from baking sheet with spatula and gently push down each puff. Repeat with the rest of the dough. Serve immediately or freeze pita...

Ingredients
3 pints fresh strawberries
½ c sugar to taste
1 cup all purpose gluten-free flour blend
2 tsp gluten-free baking powder
½ tsp guar or xanthan gum
½ tsp salt
½ cup spectrum all vegetable shortening or butter
½ cup sugar
2 large eggs
¼ cup almond milk or milk
1 tsp vanilla
Gluten-free whipped topping (optional)
Directions:
Up to 1 day before serving, wash hull and slice strawberries. Place in bowl and stir in ½ c sugar. Cover and refrigerate.
Preheat oven to 350 F
Grease a muffin pan with shortening or use cupcake liners. You may use a shortcake baking pan, but it is not necessary!
Place all dry ingredients in a medium mixing bowl and whisk to thoroughly combine.
Place shortening and sugar in another mixing bowl and use a stand-mixer or an electric mixer to cream until fluffy. Add eggs and beat on high just until combined with the shortening and sugar mixture.
Add dry ingredients to the wet ingredients and beat on low until combined. Pour in milk and vanilla and beat until the batter is smooth and fluffy, about 1 minute.
Fill each muffin cup about ½ full with batter.
Bake for about 20 minutes until the cakes are lightly golden on top and a toothpick inserted into the center comes out clean.
Cool cupcakes in the pan for about 10 minutes before removing them.
To serve, cut the cupcakes in ½ and place on individual plates. Spoon about ½ c strawberries and juice over each cake and top with the...

Ingredients
3-4 Chicken Breasts
1 tsp each salt and pepper
½ tsp turmeric
1 ½ Tbsp cumin
3 cloves garlic chopped finely
1 Tbsp ginger
1 tsp coriander
½ tsp cardamom
Chili pepper (to taste, add more if you like heat, omit if you don’t)
Juice of 1 lemon
1 tbsp vegetable oil
2 cups chicken stock (approximately)
Directions
Place chicken breasts in bowl with salt, pepper, garlic, turmeric, coriander, cumin, ginger, cardamom, and chili pepper (optional)
In the bottom of your slow cooker add the vegetable oil and add the chicken.
Pour the lemon juice on top and add the chicken stock until the chicken is almost covered.
Cook on low heat for 4 hours, until the chicken is falling apart, keep on warm until just before serving.
A few minutes before eating, transfer the chicken and liquid to a large pan. Shred the chicken with forks, and turn the heat on high.
Watch the chicken as the liquid reduces. You will want all of the liquid to be reduced and the chicken to just slightly begin drying up. Enjoy!
...

Is There A 1:1 Flour Substitution For Wheat Flour?
No. Gluten free flours work best in baking (most of the time) when they are used in combination with each other. However, there are some exceptions- recipes that call for a small amount of flour may work well with a 1:1 brown rice flour substitution. Another example where you wouldn't need a gluten-free flour mix combination would be when thickening a sauce — a singular gluten-free flour would be a fine 1:1 substitution in that instance.
When Going Gluten-Free, How Do You Pick Which Flours To Buy First?
Unfortunately, there is not a one-size fits all solution. You need to decide what is important to you when you start experimenting with flour mixes.
Typical considerations:
Glycemic index — this would be a good thing for everyone to consider but especially for diabetics, celiacs, or those trying to lose weight.
Additional allergies — if you have to adhere to a casein-free or nut-free diet, you would obviously need to take this in consideration when picking a mix.
Taste — not everyone likes the same things! Pick flours that you like the taste of.
Whole grain — getting enough whole grains is on everyone's mind these days. If you are trying to increase your whole grain consumption, pick those flours from the whole grain category listed below.
Performance — this simply means how well your mix performs. Is the cake moist? How is the texture? Does it taste good?
Digestion — some people do not tolerate certain flours well (think bean based).
Cost...

Bread has been around for centuries! Why's it suddenly bad?
First of all, full restoration isn't possible until you put the right fuel in your tank. The gluten molecule is not problematic for anyone. However, compared to 100 years ago, the average American consumes extreme amounts of gluten today. The food manufacturing industry can't get enough of gluten. It makes bread stretchy and soft, and keeps margarines, cheese spreads, dips, mustard, and canned meats smooth and predictable. The wheat we have today has a much higher concentration of gluten proteins than back in the day. The hard gluten truth is this: our bodies can't process it all anymore. As a result, we end up reacting to it in strange and surprising new ways.
Tricky Gluten
While it's easier to convince people that they have a problem with gluten if they immediately get sick from it, most people have delayed reactions to foods. As a result, their reactions seem unrelated to their digestion or food intake. As a result, they have a hard time identifying a problem and connecting it to their symptoms. Examples of symptoms include:
Weight gain
Sore muscles
Achiness
Headaches
Hives
Skin rashes
Gastrointestinal upset
Constipation
Brain Fog
Sugar cravings
Depression
Dairy intolerance
These kinds of reactions occur when we can't break down certain types of proteins. At such times, our immune system recognizes a food particle as bad and attacks it, sending out inflammatory messengers to tag the food particle and attack and eliminate it from our bodies. This takes time, and it is why you may...

The gluten-free health nut. They are becoming more and more prominent, so common that many of us - even living where we do - have likely run into a Gluten-free guru at some point. Or perhaps you have seen "gluten-free" labels in the grocery store, wondering what that means for your health. Should you splurge the extra cash and get the item that is gluten free? Is that truly healthier for you? Let's help sort out the reason for the new gluten-free hype.
Gluten is a protein found in wheat, barley and rye. One gluten molecule is not problematic for anyone. However, compared to 100 years ago, the average American consumes extreme amounts of gluten today. Furthermore, the food manufacturing industry can’t get enough of gluten. It makes bread stretchy and soft, and keeps margarine, cheese spreads, dips, mustard, and canned meats smooth and predictable. The wheat we have today has a much higher concentration of gluten proteins than back in the day.
Not only is wheat difficult for our bodies to handle because of the excess gluten, but wheat also increases blood sugar at alarming rates. A study done way back in 1981 at the University of Toronto revealed that the glycemic index, or the level that blood sugar rises when something is eaten, is highest in a piece of whole grain bread (72) when compared to white bread (69), Pure sugar (yes, I said PURE SUGAR) (59) and even a Mars bar (68). The implications of that information are huge considering the wheat-saturated food industry we are faced with...